COMMUNITY

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At The AMERICAN Grilled Cheese Kitchen, there is a well-used chalkboard hanging over their magical sandwich-making kitchen. Like The AMERICAN, we here at Tillamook shamelessly love a good cheesy pun. To add a few to the board:Just wheying in with my opinion.
That’s whey over my head.
Don’t string me along.
You’re making an asagio of yourself.

Thanks for your comment on our blog. While we are excited to have recently simplified our ice cream recipe by removing old stabilizers and emulsifiers and replacing them with eggs and natural plant-based gums, we’re sorry that we have disappointed you with parts this change! We currently are using the egg yolks and natural plant-based gums to stabilize our ice cream’s signature texture and also to keep ice crystals at bay by stabilizing water and fat particles. Part of our Dairy Done Right philosophy is regularly asking ourselves what we can do better, and our goal with this change was to make a more natural and simple ice cream that still retains the great taste and creaminess our fans have come to know and love.

We are always happy to receive this kind of feedback and I will share your comments about the new recipe ingredients with our team. I’m very sorry for any inconvenience in the meantime.